This creamy, melt-in-your-mouth flan gets an irresistible upgrade with dulce de leche —a rich, caramelized milk spread. The dessert is baked in a water bath to create that ultra-smooth custard texture, topped with golden caramel that becomes a luscious sauce when inverted.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 50 minsTotal Time 1 hr 5 minsFor the Caramel
¾ cup granulated sugar
3 tbsp water
For the Custard
1 can dulce de leche
1 can sweetened condensed milk
1 can evaporated milk
3 large eggs
2 large egg yolks
1 tbsp pure vanilla extract
Pinch of salt
Make the Caramel
1
In a small saucepan over medium heat, combine sugar and water .
Stir gently until dissolved, then stop stirring . Let it bubble until it turns a deep amber color (6–8 minutes).
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting to coat the bottom. Let it cool and harden.
Make the Custard
2
In a blender or mixing bowl, combine:
Blend until smooth and well combined (30–60 seconds).
Let the mixture rest briefly, then pour through a fine mesh sieve into the caramel-lined dish for extra smoothness.
Bake the Flan
3
Preheat oven to 325°F (160°C) .
Place flan dish in a larger baking pan and add hot water to the outer pan until it reaches halfway up the sides (this creates a water bath).
Bake for 50–60 minutes , or until the center is just set (it should jiggle slightly).
Remove from oven and let cool at room temp, then refrigerate at least 4 hours (overnight is best).
Unmold and Serve
4
Run a thin knife around the edge of the flan.
Place a plate over the dish and invert carefully to release.
Spoon any remaining caramel over the top.
Tips for Success
5
Don’t overcook —it should jiggle like Jell-O, not crack like cheesecake.
To prevent bubbles, avoid over-whipping the custard.
Let the caramel turn dark amber , but not burnt—it should smell nutty, not bitter.
Variations
6
Infuse with orange zest , cinnamon , or a splash of rum for extra character.
Make individual flans in ramekins —bake 35–40 minutes instead.
Serve with toasted coconut , candied pecans , or a pinch of fleur de sel .
Suggested Pairings
7
Serve with: Fresh berries, espresso, or cinnamon-dusted whipped cream
Drink: Cafe con leche, spiced rum, or a sweet sherry
Occasion: Dinner parties, holidays, or an elegant make-ahead dessert
Ingredients For the Caramel
¾ cup granulated sugar
3 tbsp water
For the Custard
1 can dulce de leche
1 can sweetened condensed milk
1 can evaporated milk
3 large eggs
2 large egg yolks
1 tbsp pure vanilla extract
Pinch of salt
Directions Make the Caramel
1
In a small saucepan over medium heat, combine sugar and water .
Stir gently until dissolved, then stop stirring . Let it bubble until it turns a deep amber color (6–8 minutes).
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting to coat the bottom. Let it cool and harden.
Make the Custard
2
In a blender or mixing bowl, combine:
Blend until smooth and well combined (30–60 seconds).
Let the mixture rest briefly, then pour through a fine mesh sieve into the caramel-lined dish for extra smoothness.
Bake the Flan
3
Preheat oven to 325°F (160°C) .
Place flan dish in a larger baking pan and add hot water to the outer pan until it reaches halfway up the sides (this creates a water bath).
Bake for 50–60 minutes , or until the center is just set (it should jiggle slightly).
Remove from oven and let cool at room temp, then refrigerate at least 4 hours (overnight is best).
Unmold and Serve
4
Run a thin knife around the edge of the flan.
Place a plate over the dish and invert carefully to release.
Spoon any remaining caramel over the top.
Tips for Success
5
Don’t overcook —it should jiggle like Jell-O, not crack like cheesecake.
To prevent bubbles, avoid over-whipping the custard.
Let the caramel turn dark amber , but not burnt—it should smell nutty, not bitter.
Variations
6
Infuse with orange zest , cinnamon , or a splash of rum for extra character.
Make individual flans in ramekins —bake 35–40 minutes instead.
Serve with toasted coconut , candied pecans , or a pinch of fleur de sel .
Suggested Pairings
7
Serve with: Fresh berries, espresso, or cinnamon-dusted whipped cream
Drink: Cafe con leche, spiced rum, or a sweet sherry
Occasion: Dinner parties, holidays, or an elegant make-ahead dessert
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